"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tenderloin Steaks with Horseradish Mustard Sauce Recipe

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This recipe for Tenderloin Steaks with Horseradish Mustard Sauce, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


16 oz beef, tenderloin, trimmed, raw, (four 1-inch thick steaks)
1/4 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1/2 cup canned beef broth, low-sodium
2 Tbsp Muirhead Horseradish mustard, or a similar brand
1/2 tsp sugar

Sprinkle steaks evenly with salt and pepper.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks and cook 5 minutes on each side or until desired degree of doneness. Place steaks on a serving platter and keep warm.

Add broth, mustard and sugar to pan; cook over low heat 2 minutes or until thoroughly heated, stirring constantly. Return steaks to pan, turning to coat with sauce. Yield: 4 servings (serving size: 1 steak and 1 tablespoon sauce).
Horseradish mustard can be found on the condiment aisle at the grocery store. As an ingredient, marinade or condiment, it offers a fiery hot yet sweet flavor. Serve it with leftover roast beef or as a sandwich spread.




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